If you’re looking for a dessert that’s light, flavorful, and just a little fancy, these orange blossom cupcakes are your new go-to! With their tender crumb and delicate floral-citrus vibe, they’re perfect for spring brunches, baby showers, or just because you deserve a treat. Topped with a swirl of orange blossom buttercream, these cupcakes are as pretty as they are delicious. We’re fairly new to orange blossom water, and let me tell you—we LOVE the light, gourmet floral flavor it adds. Don’t worry if floral isn’t your jam—you can skip it for a classic orange twist, but I think you’ll be hooked like we are.
Why You’ll Love These Orange Blossom Cupcakes
What makes these orange blossom cupcakes so special? For starters, they have the perfect consistency—soft and tender, yet sturdy enough for a generous swirl of buttercream. The orange blossom water adds a sophisticated floral note, while orange zest and emulsion keep the citrus bright and fresh. The buttercream is smooth, creamy, and pipes like a dream. I used a Wilton 1M tip for those classic swirls, and here’s a confession: I’m still working on my piping skills! If you’re in the same boat, try piping onto a plate first—you can scoop the practice buttercream back into the bag or gently lift it off the cupcake to redo. No stress, just fun!
Ingredients for Orange Blossom Cupcakes
Here’s what you’ll need to whip up these beauties. Full recipe card below!
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp orange emulsion
- 1 tsp orange blossom water
- Zest of 1 orange (about 1 tbsp)
- ½ cup (120g) milk, room temperature
- 2 tbsp fresh orange juice
For the Orange Blossom Buttercream:
- ½ cup (115g) butter, softened
- 2 ½ cups (300g) powdered sugar, sifted
- ½ tsp orange emulsion
- ½ tsp orange blossom water
- 1 tbsp fresh orange juice
- 1 tsp orange zest
- ½ tsp vanilla extract
- Pinch of salt
- 1-2 tbsp heavy cream
Optional Garnish:
- Orange zest curls
- Edible flowers or candied orange peel
How to Make Orange Blossom Cupcakes
- Preheat & Prep: Crank your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This is a great time to make sure your ingredients are at room temp—especially the butter and eggs—for a smooth batter.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat softened butter and sugar with a mixer until light and fluffy, about 2-3 minutes. It should look pale and creamy—yum!
- Add Wet Ingredients: Beat in eggs one at a time, then add vanilla, orange emulsion, orange blossom water, and orange zest. Scrape the bowl to make sure everything’s mixed.
- Combine: Add half the dry ingredients to the butter mixture, mix until just combined, then add milk and orange juice. Finish with the remaining dry ingredients. Don’t overmix—stop when it’s smooth.
- Bake: Divide batter into liners, filling each about ⅔ full. Bake for 20-24 minutes, until a toothpick comes out clean. I went for 24 minutes for a slightly golden edge. Cool in the tin for 5 minutes, then move to a rack.
- Make Buttercream: Beat softened butter until creamy, then gradually add powdered sugar. Add orange emulsion, orange blossom water, orange juice, zest, vanilla, and salt. Beat until smooth, then add cream until it’s pipeable. For that perfect swirl, aim for a medium-stiff texture—it should hold shape but pipe easily.
- Decorate: Once cupcakes are cool, pipe on the buttercream with a Wilton 1M tip (my fave!). Garnish with zest curls or edible flowers for extra pizzazz.
Why You’ll Love These Orange Blossom Cupcakes
What makes these orange blossom cupcakes so special? For starters, they have the perfect consistency—soft and tender, yet sturdy enough for a generous swirl of buttercream. The orange blossom water adds a sophisticated floral note, while orange zest and emulsion keep the citrus bright and fresh. The buttercream is smooth, creamy, and pipes like a dream. I used a Wilton 1M tip for those classic swirls, and here’s a confession: I’m still working on my piping skills! If you’re in the same boat, try piping onto a plate first—you can scoop the practice buttercream back into the bag or gently lift it off the cupcake to redo. No stress, just fun!
Success Tips for Orange Blossom Cupcakes
- Measure Flour Correctly: Weigh your flour for the best accuracy. If you’re measuring, spoon and level your flour to avoid dense cupcakes. Too much flour = heavy texture.
- Orange Blossom Water: A little goes a long way! Start with the listed amount, but if you’re new to it, taste the batter to adjust. You can omit it for straight-up orange cupcakes if you prefer.
- Room Temp Ingredients: Cold butter or eggs can make the batter curdle. Let them sit out for about 30 minutes before starting.
- Piping Practice: Still perfecting your swirls? Pipe onto a plate first to test. Scoop it back into the bag or gently lift it off to retry. You’ve got this!
- Storage: Keep orange blossom cupcakes in an airtight container at room temp for 2 days or in the fridge for 5 days. Let them come to room temp before serving for the best flavor.
Why Orange Blossom?
I stumbled onto orange blossom water recently, and it’s been a game-changer for my baking. The light, gourmet floral flavor makes these orange blossom cupcakes feel special without being overpowering. It’s like adding a secret ingredient that makes everyone go, “What is that?” If you’re curious, grab a bottle at a specialty store or online—it’s worth it!
Frequently Asked Questions (FAQs)
Can I make these orange blossom cupcakes without orange blossom water?
Absolutely! Just omit it from the recipe.
Can I use orange extract instead of emulsion?
Yes, but use ¾ teaspoon extract instead of ½ teaspoon emulsion—it’s less concentrated. Emulsion gives a bolder taste, though!
How do I know when the buttercream is pipeable?
It should hold a soft peak that curls slightly when you lift a spatula. If it’s too stiff, add more cream; if too soft, add powdered sugar.Ready to bake these orange blossom cupcakes? Let me know how they turn out in the comments, or tag me on Instagram with your gorgeous swirls.
Orange Blossom Cupcakes with Orange Buttercream
Description
Ingredients
For the Cupcakes:
- 1 ½ c. all-purpose flour, 190g
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- ½ c. butter, softened, 115g
- ¾ c. granulated sugar, 150g
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- ½ tsp. orange emulsion
- 1 tsp. orange blossom water
- 1 tbsp. orange zest
- ½ c. milk, room temperature, 120g
- 2 tbsp. fresh orange juice, 30g
For the Orange Blossom Buttercream:
- ½ c. butter, softened, 115g
- 2 ½ c. powdered sugar, sifted, 300g
- ½ tsp. orange emulsion
- ½ tsp. orange blossom water
- 1 tbsp. fresh orange juice
- 1 tsp. orange zest
- ½ tsp. vanilla extract
- 1 pinch salt
- 1-2 tbsp. heavy cream
Optional Garnish:
- 1 tbsp. orange zest curls
- Edible flowers or candied orange peel, optional
Instructions
Make the Cupcakes:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ c. all-purpose flour (190g), 1 ½ tsp. baking powder, and ¼ tsp. salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat ½ c. softened butter (115g) and ¾ c. granulated sugar (150g) until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in 2 large eggs, one at a time, followed by 1 tsp. vanilla extract, ½ tsp. orange emulsion, 1 tsp. orange blossom water, and 1 tbsp. orange zest. Scrape down the bowl as needed.
- Combine Batter: Add half the dry ingredients to the butter mixture, mixing until just combined. Add ½ c. whole milk (120g) and 2 tbsp. fresh orange juice (30ml), then mix in the remaining dry ingredients. Stop when the batter is smooth to avoid overmixing.
- Fill and Bake: Divide the batter evenly among the liners, filling each about ⅔ full. Bake for 20-24 minutes, until a toothpick inserted in the center comes out clean. I prefer 24 minutes for a slightly golden edge. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Mix the Buttercream:
- In a medium bowl, beat ½ c. softened butter (115g) until creamy, about 1 minute.
- Gradually add 2 ½ c. sifted powdered sugar (300g), then mix in ½ tsp. orange emulsion , ½ tsp. orange blossom water, 1 tbsp. fresh orange juice, 1 tsp. orange zest, ½ tsp. vanilla extract, and 1 pinch salt.
- Add 1-2 tbsp. heavy cream until the frosting is medium-stiff and pipeable. Beat on high for 1-2 minutes until fluffy.
Decorate:
- Once cupcakes are cool, pipe the buttercream using a Wilton 1M tip for classic swirls.
- Garnish with 1 tbsp. orange zest curls or edible flowers/candied orange peel, if desired.
Recipe Notes
- Orange Blossom Water: We’re loving the light, gourmet floral flavor it adds to these orange blossom cupcakes! It’s strong, so measure carefully. If you prefer, you can omit it from the recipe
- Piping Tips: I’m still practicing my swirls! If you’re working on yours, pipe onto a plate first—you can scoop the buttercream back into the bag or lift it off a cupcake to retry. The Wilton 1M tip makes it easy to create pretty designs.
- Texture: These cupcakes are so light and tender—perfect for any occasion. Be sure not to overmix the batter to keep that fluffy consistency.
- Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. Bring to room temperature before serving.
- Make-Ahead: Bake cupcakes 1 day ahead and store unfrosted at room temp. Buttercream can be made 2 days ahead, refrigerated, then re-whipped before piping.
- Freezing: Freeze unfrosted cupcakes wrapped in plastic for up to 3 months. Thaw at room temp, then frost.
Nutrition
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